Sugar Cookies Tea Cakes Recipes

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SUGAR COOKIES ("TEA CAKES")



Sugar Cookies (

Provided by Sandra Crook

Categories     Cookies     Mixer     Dessert     Bake     Vanilla     Spring     Gourmet     Florida     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 dozen (3-inch)

Number Of Ingredients 5

2 1/2 cups self-rising White Lily or cake flour
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg, lightly beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Put flour in a bowl and make a well in center. Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.
  • Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough). 3Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin. Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.
  • Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes. Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.

AMISH SUGAR COOKIES



Amish Sugar Cookies image

Everyone I've ever made these cookies for describes them as very similar to tea cakes; they are very fluffy with a unique flavor. The recipe was given to me by a close friend of my great-aunt Jackie. They are YUM YUM good!!

Provided by loriyeargan

Categories     Drop Cookies

Time 17m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 10

4 large eggs, beaten
3 cups white sugar
2 cups vegetable oil (I use canola oil)
2 cups buttermilk
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tablespoons baking powder
3 teaspoons vanilla extract
6 cups all-purpose flour
cinnamon sugar

Steps:

  • Preheat oven to 400°F.
  • In a very large mixing bowl, cream together; eggs, sugar, and oil.
  • Add buttermilk, baking soda, salt, baking powder, and vanilla extract.
  • Gradually beat in flour, and beat until mixture is smooth.
  • Allow batter sit for about 5 minutes after beating in all the flour.
  • Pour by 1/4 cupfulls onto a greased cookie sheet.
  • Sprinkle tops of cookies with cinnamon sugar.
  • Bake at 400° for 7-8 minutes. Watch carefully and do not overbake.
  • If the cookie springs back when touched, it's done.

Nutrition Facts : Calories 196.6, Fat 9.7, SaturatedFat 1.4, Cholesterol 15.9, Sodium 187.6, Carbohydrate 25.1, Fiber 0.4, Sugar 13.1, Protein 2.5

OLD-FASHIONED TEA COOKIES



Old-Fashioned Tea Cookies image

These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/2 cups self-rising flour
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

TEA CAKES



Tea Cakes image

I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 dozen.

Number Of Ingredients 7

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON SUGAR TEA COOKIES



Lemon Sugar Tea Cookies image

Delightful lemon flavored cookies.

Provided by Tamme

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 2h

Yield 48

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup white sugar

Steps:

  • In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
  • Bake 12 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g

BARBARA'S TEA CAKES (COOKIES)



Barbara's Tea Cakes (Cookies) image

A dear friend shared this recipe with me many years ago. The recipe became a favorite & I have used it for everything over the years. It has made it way to many a Girl Scout mtg, school party, potluck, etc. Tea Cakes became my family's favorite cookie at the holidays. It isn't Christmas without a platter of these & a bag for everyone to take home. They are good plain and sweeter with the glaze & icing.

Provided by Susie D

Categories     Dessert

Time 30m

Yield 36 medium cookies

Number Of Ingredients 12

2 cups sugar
1 cup vegetable shortening (no sub)
2 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
4 cups flour (plus extra for rolling)
16 ounces powdered sugar, sifted
1 teaspoon vanilla (I use powdered, but any vanilla works)
1 -3 tablespoon milk (add 1 T at a time)
food coloring, pastes

Steps:

  • Cream together sugar & shortening until fluffy.
  • Add eggs & vanilla. Mix well.
  • Sift dry ingredients together.
  • Add alternately to mixing bowl with the milk.
  • Beat until well mixed.
  • Dump onto lightly floured surface & knead until dough is smooth.
  • Place in sealed bag or covered bowl. Chill several hours.
  • Preheat oven to 350 degrees.
  • Roll dough on floured surface taking care to not add too much flour. The thinner the cookie the crispier it will be. I prefer them softer so leave my dough about 1/4-1/3 inch thick.
  • Cut as desired. Place on ungreased cookie sheets with room to expand. Rolling the scraps together take care to not overwork the dough. The additional flour makes the cookies tougher.
  • Bake approx 10 minutes or until done & lightly brown. They should still be very white.
  • Cool a few minutes & then remove to cookie racks to finish cooling before decorating.
  • Glazing; Sift the powdered sugar to remove all lumps. Stir in the vanilla & the milk a tablespoon at a time. Whisk together until the desired consistency is reached. To use as a glaze I make it about the thickness of pancake batter. It is NOT spreadable like a frosting. Color as wanted to provide the background color.
  • Lay the cookies as close as possible on wax paper. Spoon the glaze over the cookies sparingly. Use the spoon to smooth the glaze to the edges of the cookies. Let dry.
  • If more decorating is planned the glaze does support both buttercream & royal icings.

GRANDMA'S OLD FASHIONED TEA CAKES



Grandma's Old Fashioned Tea Cakes image

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Provided by RGA

Categories     Desserts     Cookies     Sugar Cookies

Time 53m

Yield 24

Number Of Ingredients 8

1 cup butter
1 ¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g

BIG SOFT SUGAR COOKIE CAKES



Big Soft Sugar Cookie Cakes image

The title says it all. Everyone who has ever tasted these has asked for the recipe. Don't be alarmed at the amount of flour, it is correct. The dough is pretty thick.

Provided by Heidi

Categories     Desserts     Cookies     Sugar Cookies

Time 25m

Yield 18

Number Of Ingredients 9

1 cup margarine
2 cups white sugar
2 eggs
1 cup milk
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
  • Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 66.5 g, Cholesterol 21.8 mg, Fat 15.2 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 286.5 mg, Sugar 38.8 g

OLD TIMEY SOUTHERN TEA CAKES RECIPE - (4.2/5)



Old Timey Southern Tea Cakes Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened, 1/2 cup
1 cup sugar
2 large eggs, whisked
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • Prepare a lightly floured work surface. Line a baking sheet with parchment paper or lightly grease it. Preheat oven to 350°F. Whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl and using a hand mixer, beat the butter, sugar, and whisked eggs until creamy. Beat in the vanilla, milk, and flour mixture until well blended, adding another tablespoon of milk if needed for the dough to come together. Dump dough onto the floured surface, sprinkle flour over dough then roll out to about 1/4-inch thick, or a little thicker. Cut dough out with a 3" cookie or biscuit cutter - OR roll into 1 1/2" balls. Place on baking sheet. Bake for about 13-15 minutes (balls may take a bit longer), or just until bottoms are very lightly browned. Let cool on pan for 1 minute then remove tea cakes to a wire cooling rack. If desired, while they are still hot, dip the tops in sugar.

TEA CAKES



Tea Cakes image

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

Provided by Toni Tipton-Martin

Categories     Juneteenth     Dessert     snack     Cookies     Spice     Bake     Nutmeg     Peanut Free     Tree Nut Free

Yield Makes about 2 dozen tea cakes

Number Of Ingredients 11

3 cups all-purpose flour, plus more for the work surface
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground or freshly grated nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup sugar
2 large eggs
¼ cup buttermilk
1 teaspoon vanilla extract
Demerara sugar, for sprinkling

Steps:

  • In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
  • Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
  • Preheat the oven to 375°F. Line baking sheets with parchment paper.
  • On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
  • Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

ENGLISH TEA CAKES



English Tea Cakes image

These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the pecans and decorate the cookies for holidays.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 5

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts :

PASTEL TEA COOKIES



Pastel Tea Cookies image

These glazed sugar cookies are perfect for nibbling between sips at a tea party, graduation or shower. -Lori Henry, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 cups confectioners' sugar
2 teaspoons meringue powder
5 teaspoons water
Pastel food coloring

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate 1-2 hours or until dough is easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine confectioners' sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

LOW CALORIE OLD FASHION TEA CAKES



Low Calorie Old Fashion Tea Cakes image

These tea cakes are make with xylitol sugar substitute and butter to cut down on calories but not on taste. Very, very good.

Provided by The Real Cake Baker

Categories     Dessert

Time 40m

Yield 16 cookies, 15-16 serving(s)

Number Of Ingredients 8

1/4 teaspoon baking soda
2 1/2 cups all-purpose flour
4 tablespoons all-purpose flour
1/2 cup butter
1 1/2 cups xylitol sugar substitute
1 teaspoon vanilla flavoring
1 1/2 eggs or 1 1/2 egg substitute
1/2 cup whipping cream

Steps:

  • Beat butter until soft. Gradually add the xylitol and beat well.
  • Add the eggs and baking soda and flavoring.
  • Gradually add flour and cream alternating. Beat until smooth.
  • Refrigerate over night.
  • Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.

Nutrition Facts : Calories 172.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 45.7, Sodium 85.6, Carbohydrate 17.7, Fiber 0.6, Sugar 0.1, Protein 3.2

TEA CAKES III



Tea Cakes III image

A dainty cookie with nuts, that is rolled in confectioners' sugar. These cookies are similar to the Russian Tea Cakes and they don't last long!

Provided by Kirsten

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Yield 48

Number Of Ingredients 8

1 cup butter
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup rolled oats
⅛ cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets.
  • Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 8.5 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 51.7 mg, Sugar 3.3 g

EASY RUSSIAN TEA CAKES



Easy Russian Tea Cakes image

This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 44

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
3/4 cup finely chopped pecans
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F.
  • In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
  • Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
  • Roll cookies again in powdered sugar to coat. Store covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g

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From southernfoodandfun.com


TEA CAKE COOKIES (OLD-FASHIONED CRISPY VERSION) - SOUTHERN PLATE
Instructions. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and beat again. Add the remaining ingredients and beat until fully incorporated, scraping down sides as needed. 1 cup unsalted butter at room temperature, 1 3/4 cups sugar, 2 eggs, 3/4 cup vegetable oil, 4 cups all-purpose flour, 1 ...
From southernplate.com


ENGLISH TEA CAKES - ENGLISH SUGAR COOKIES RECIPE - RECIPES.NET
2022-05-02 Ingredients. 2 cups all purpose flour, plus more for dusting; 1 cup unsalted butter, at room temperature; ½ cup granulated sugar; ¼ cup cornstarch; 1 egg; ½ tsp brandy, or rum, bourbon; ⅓ tsp salt; Instructions. Preheat your oven to 300 degrees F and line a baking sheet with parchment paper. In a mixing bowl, sift together flour, cornstarch, and salt then set aside.
From recipes.net


ALL-BUTTER TEA CAKE COOKIES (CLASSIC SOUTHERN HOLIDAY COOKIES)
2020-05-14 Once the tea cake dough has chilled, preheat the oven, and line a baking sheet with parchment paper or a nonstick baking mat. Sprinkle flour onto a clean, flat surface. Use a rolling pin to roll out the dough into a 1/2″ thick round. Cut it into shapes using your favorite cookie cutters, and transfer the cookies to the prepared baking sheet.
From thespeckledpalate.com


BEST TEA CAKES EVER! YOU HAVE TO TRY THESE! - MOUCHKA IN THE …
2018-10-27 Preheat oven to 350 degrees. Cream sugar and margarine with a hand mixer until light and fluffy. Add eggs and beat well. Add remaining ingredients and mix well. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet. Press flat with the bottom of a glass that has been dipped in sugar.
From mouchkainthemaking.com


SOUTHERN TEA CAKE COOKIES | 12 TOMATOES
To make Southern tea cake cookies you will need all-purpose flour, salt, baking soda, nutmeg, butter, sugar, 1 egg, and vanilla extract. After combining the dry ingredients, save for the sugar, then you cream together the butter and sugar, adding in the egg and vanilla at the end. Then add dry ingredients to the butter mixture a little at a time.
From 12tomatoes.com


RECIPE: SOUTHERN TEA CAKES AND SUGAR COOKIES (TEA CAKES) FOR …
1/2 pound (2 sticks) butter, softened. 1 teaspoon vanilla. Preheat oven to 350 degrees F. In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a …
From recipelink.com


THE BEST SOUTHERN TEA CAKES RECIPE ONLINE - GRANDBABY CAKES
2019-07-05 In a medium sized bowl, whisk together the flour, salt and baking soda and set aside. In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes). Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
From grandbaby-cakes.com


OLD-FASHIONED VANILLA TEA CAKE COOKIES RECIPE
2021-06-22 Steps to Make It. Hide Images. Gather the ingredients and preheat the oven to 425 F. The Spruce. Sift the dry ingredients into a mixing bowl and whisk to combine. The Spruce. Cut in the shortening with a pastry blender or two knives. The …
From thespruceeats.com


RUSSIAN TEA CAKES RECIPE | CLASSIC CHRISTMAS SNOWBALL COOKIES
2019-12-11 1. Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat. 2. In a large mixer bowl, beat the butter and 1/2 a cup (58g) of powdered sugar together until smooth.
From lifeloveandsugar.com


AUTHENTIC SOUTHERN TEA CAKES RECIPE | COOKIES AND CUPS
2018-09-19 Turn mixer to low and mix in the flour until the dough just comes together. Form the dough into 2- inch balls and place on lined baking sheet. Bake for 10-12 minutes until the edges are slightly golden, careful not to over-bake. For glaze whisk ingredients all together in a bowl. Pour directly over the tea cakes.
From cookiesandcups.com


SOUTHERN TEA CAKES (SUGAR COOKIES) WITH HARD ICING - TASTY KITCHEN
3 Tablespoons Meringue Powder (for Icing) 6-8 Tablespoons Cold Water (For Icing) Preparation Cream butter and sugar for about five minutes with an electric mixer. It should be nice and fluffy. Add eggs. In a separate bowl combine flour, baking powder, and salt. Add the flour mixture to the creamed mixture, alternating with the milk. Add vanilla.
From tastykitchen.com


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